Pad Thai with Crab and Shrimp

Name: Pad Thai with Crab and Shrimp
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: ⅔ cup trimmed bean sprouts; ¼ cup nam pla (Thai fish sauce); 1 pound ¼-inch-wide dried rice noodles, soaked in hot water until softened; ¼ cup chopped fresh basil leaves, preferably Thai plus more for garnish; ¼ cup fresh lime juice; ¼ cup chopped fresh cilantro leaves, plus more for garnish; 4 ounces crabmeat, picked over for shells and cartilage; 2 large eggs, lightly beaten; 4 garlic cloves, chopped; 2 tablespoons grape seed, corn, or other neutral oil; 6 medium shrimp, peeled, deveined, and halved; 2 shallots, chopped; 2 scallions, trimmed and roughly chopped; 4 lime wedges for serving; 1 tablespoon plus 1 teaspoon sugar; ⅓ cup peanuts, chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Here, we’ve taken the iconic dish of American Thai restaurants and made it tastier and more beautiful, with fresh crabmeat and fresh herbs. Since this is a quick stir-fry, it’s great as a one-dish meal. Your friends will rave about how your version is better than any they’ve eaten in a restaurant.

Ingredients

2 cups Sweet-and-Sour Sauce
¼ cup nam pla (Thai fish sauce)
¼

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

In a small bowl, stir together the Sweet-and-Sour Sauce, nam pla, lime juice, and sugar until the sugar is dissolved. Set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and shallots and cook until softened, about 1 minute, then add the shrimp. Cook just until pink, then stir in the crabmeat and eggs. Add the noodles and cook